In a recent weeklong pop-up at Siam Bangkok in Thailand, Kelvin’s fascination was sparked by the city’s iconic seafood sauce. At Jun’s, this classic has been reinterpreted through a fermentation-first lens in the Dibba Bay #2 Oysters, and the result is a single bite that brings together tradition, technique, and terroir, infused with local chilies and bold aromatics.

Another dish rooted in nostalgia is the Street Shu Mai, inspired by Kelvin’s childhood winters in Hong Kong - huddled around street stalls, warming his hands with bags of steaming dumplings slicked in hoisin, chilli, and sesame sauce. At Jun’s, the dish is served with chicken and prawn shumai, served over sticky rice that soaks up every drop of flavour. A hoisin-chilli crunch dip with a hint of tahini offers a perfect balance and a nod to memory.

The Sansho Pepper Edamame is a playful tribute to Kelvin’s recent trip to Japan where he represented Dubai for ‘Place Based Food Education’. During this time, Kelvin cooked using local Japanese ingredients while incorporating UAE elements and flavours. Having deepened his knowledge of culinary techniques from local Japanese legends, Chef Kelvin created this dish to be served with a bright, citrusy sansho ponzu which is light, refreshing, and deeply nostalgic, just like the season it was born in.

From Japan to Kerala, more stories unfold on the menu. The Slow Cooked Lamb Curry is rooted in Kelvin’s time living in India, where he built multiple restaurant brands. In Kerala, Kelvin had a meal that left a lasting impression, not on the tourist trail, but from one of the toddy shops known only to locals. It was run by an elderly couple cooking over an open fire, serving a lamb curry so rich and soulful it stuck with him. At Jun’s, that experience is brought to life with baby lamb shoulder slow-cooked in a rich base of ginger, garlic, and onion with house masala and caramelised burnt coconut - a nod to both South Indian tradition and a Filipino technique the team has been exploring. It’s finished with umami soy pickles, pickled shallots, and fresh herbs for contrast, crunch, and brightness. Dish that is rustic and deeply personal.

Meanwhile, the Lamb Chops were born out of guest cravings for a snackable, meaty bite and inspired by Kelvin’s experiences across the Middle East. The dish uses tender Australian baby lamb chops, pan-seared in brown butter and seasoned with Jun’s masala to let the quality of the meat shine. It’s served with a smoky charred olive salad and finished with a bright Palestinian sumac vinaigrette - a small but powerful plate filled with warmth, flavour, and a sense of home away from home.

Other new additions include the flavour-packed Paprika Chicken and the innovative Bolognese Tteokbokki, continuing Jun’s commitment to bold, unexpected flavour combinations. As always, Jun’s remains inclusive and is offering new gluten-free dishes like Koji Sambal Prawn made with Omani prawns, Karaage 2.0 served with cornbread waffles, and the Frozen Yogurt dessert served with Hatta Honey and a choice of chilli oil for those who like a sweet and spicy combination.

The refreshed menu sees even more of Cheung’s multicultural heritage come to life, with each dish introducing guests to a special moment or experience in his life. From his childhood to important moments in his career, each bite showcases his deeply personal story. Melding culture and flavour, the new dishes are now available at Jun’s, Dubai’s multi-award-winning restaurant in the heart of Downtown.